Process of canning foods.



No. 732,083. PATENTED JUNE 3.0, 1903.

A. T. JONES.

PROCESS 0F GANNING POUDS.

- APPLIOATION FILED 00T. 22, 1900.

7194.702658@ 4 i Jaw/dv?,

No. 732,0851.l PATBNTBD JUNE 30,1903. A. T. JONES.

` PROCESS 0F GANNING FOODS.

APPLIoATloN FILED 0012.22, 1900.

No MODEL. z snBBTs-sHEBT 2.

NITEDSTATES u PATENT Patented June 30, 1903.

OFFICE.

Paoces's OF oANNlNc FOODS.

- SPECIFICATION forming part of Letters Patent 1\T o. 732,083, dated June 30, 1 E03 Application filed October 22. 1900. Serial No. 83,915. (llo model T all whom it' may concern,.-

Beit known that LAMANDA T. JONES, of Junction City, county of Geary, and State of Kansas, have invented certain new and useful Improvements in. Processes of Canning 3o script-ion.

- -VFoods, ofl which the following is a specification.v

This invention relates to an improved process for preparingxfood products, and refers :o more specifically to an improved method and means for treating and sterilizing such food products either for future or immediate use.

Among Vthe salient objects ofthe invention 'are to provide an improved process of prex 5 paring food products whereby 'they are made ready for use and preservation by being subjected to treatment in 'vacumto provide a process whereby the product is sterilized and rendered capable of 4keeping indefinitely zo without cooking, and to provide a process the several steps of which may be conveniently carried out and the sealing of the product eected without elaborate appliances.

The invention consists in the matters here- '2g5inaft`er described, .and more particularly 3 5 in carrying out the process being to first devitalize or expel all gases and germs which would tend'to spoil the product being treated and to then seal or inclose theproduct hermetically in such manner asto prevent the 4o access of germs, thereby preparing the food so that it may be preserved indefinitely.

While-the invention is described with reference to its application to food products, it is not to be thereby understood that it is lim-- ited to such products; but it may, on the contrary, bev found well adapted to the preservation of other materials.

In carrying outmy improved process I first inclose the product to be treated in a. hermet- 5o ical inclosure and then proceed 4to expel the air, so as to prod uc'e a relatively perfect vacuum, such as would be indicated by approximately twenty-nine inches`on the vacuum gage. Preferably and in the practical carrying out of my process I produce this vacuum by charging a closed vessel, which may be thrown into communication with a second closed vessel containing the food product,

with steam, then condensing the steam therein,and thereafter opening the communication between the two vessels, so as `to partially exhaust the vessel containing the food product, and repeating this operation until Ifsecure a vacuum of the required degree. Hav- 1 ing thlnssecuredthe required vacuum, I subject thev food products to a change of temperature for .the purpose of still further expelling any air or deleterious gases which may still be retained in l(he body of the product bein g treated. In the case of most productssuch asfruits, vegetables, and the like-the change of temperature referred to consists in warming the product-'to such a degree las will bring about ebullition. This tem perature, it will be understood, however, is not nearlyso high as the temperature required to cause boil-V ing under atmospheric pressure and is a temperature less than that under which coagulation of albumen takes place-namely, about 140 Fahrenheit. The prod uctis subjected tothis boiling process or step for a considerable,

period of time, so that the air and deleterious gases are eectually expelled. In the case of certain products, notably those products containing more or less viscous luids,from which it is difficult to extract the air and other gases or products susceptible to rapid deterioration,

'I dnd it desirable to first subject the product to a low temperature extending over a considerable period of time. 'Ehe low temperature arrests and prevents the development of germs or chemical change until the vacuum has had time to cause the expulsion or extraction of, the air and gases. After the termination of this period of low temperature the heat is applied so as to rapidly raise the prod/uct to i the point at which the boiling takes place and maintained until the gases have been expelled,

as first described.- Obviously such products as readily give up the con tained air and gases do not require the extended cooling treatment, and it will be further obvious that if the process be carriedon in a surrounding temperature sufficiently low the special coolingstep will be superfluous. Having thus treated the prod uct,I next submerge the same while still within the vacuum-chamber in. a'

Y suitable yfluid adapted fo prevent the access of air and germs, preferably in the case of fruits and vegetables, either in their own` ordinarily carried out.

It will be understood from the foregoing' description that it is of the utmost importance that au apparatus lbe employed in carrying outv the process which is capable of producing and maintaining a very perfect vacuum, which may be charged with steam and which is therefore capable of withstanding considerable internal as well as external pressure, hat it be so constructed and arranged that the juice or fluid with which the product is submerged while in 'vacuo may be flowed over and caused to submerge the product without destroying the vacuum, that suitable means be provided forsupplying the requisite heat to the product, and inasmuch as a vacuum forms an almost perfect insulation against heat that the apparatus be so constructed that the heat may be transmitted by direct conduction through a metallic or analogous medium, and that the apparatus throughout be so constructed and arranged as to be capable of being controlled to regu'- late the temperature, pressure, &c.,at will.

In order to carry out the process, I have invented an apparatus which is made the subject of a separate application filed of even date herewith and which I will now describe with reference tothe accompanying drawings, wherein- I Figure 1 is an elevation of a type of apparatus particularly adapted for carryingout the process on a relatively large scale. Fig. 2 is an enlarged detail, in axial sectional view, of that one of the receptacles shown in the apparatus in Fig. 1 which I designate the keeper. Fig. 3 is a horizontal sectional view taken on line 3 3 of Fig. 2. Fig. 4 is an axial sectional view of a check-valve forming one feature of the apparatus.

Referring first to Fig. 1, 1 designates as a whole a closed vessel, which for convenience of description Iwillhereinafter term an exhauster, which is adapted to be charged with steamffromany suitable source-as, for example, through an inlet-pipe 2, communicating with any suitable steam-boiler. The exl hauster -is provided with an' outlet-pipe 3,

controlled -by a suitable valve 4. The inletpipe 2 is also controlled by a valve 8, and the exhau ster is provided with a suitable vacuu m- .'gag'e 9, whereby they degree .of raretication or'vacuum within the exhauster will be indica'ted. 10 designates as a whole a second closed receptacle, which for convenience of description I will hereinafter designate the feeder, which is arranged to communicate with the exhauster through a pipe 11, said pipe being shown as conveniently arranged to form a branch of theinlet-pipe 2 of the exhausterand being provided with valves 12 13, wherebycommunication with the exhauster or feeder may be controlled at will. The inlet-pipe 2 is provided with a by-pass pipe or portion 14, controlled by a valve 15, wherebysteam may be admitted to the feeder while excluded from the exhausteror,vice versa,ad mitted to the exhauster while excluded from the feeder. 4 The feeder is adapted to contain iluid which is added to the product, and it is therefore provided with a sight-gage 16,where by the amount of fluid contained therein may be determined by'inspection. 17 designates asa whole a third closed receptacle, which for convenience of description I will herein designate the keeper and which is adapted to contain the product undergoing treatment,

said vessel being shown in the present in-` stance as consisting of an upright cylinder provided in its interior with a plurality of hollow shelves 18, arranged at'different heights and pivotally supported uponv pipe connections extending in through the'side walls of the keeper at diametrically opposite points and constituting partsof acirculating system, whereby a heating medium may be passed through said hollow shelves in the manner and for the purpose hereinafter more fully described. The lower end of the keeper is permanently closed by means of an end wall 20- and at a short distance above said end wall is arranged a partitionl or diaphragm 21, completely separating the upper from the lower portion of the receptacle and forming upper and lower chambers 22 23,- respectively. The

chamber 23 is preferably subdivided, as indicated at 23. The upper end of the keeper is formed by means of .a removable closure or end wall 24, held in position so as to hermetically close the vessel and to withstand both internal and external pressure by means of ga clamping-yoke. 25 having its intnrned ends 26 engaged with an overhanging ange 27 and supporting a hand-screw 28, threaded through its centen and acting upon the outer surface of the inclosure, as indicated clearly in the drawings. In order to insure a perfectly-tight joint between the end margins of the keeper and the removable end wall 24, a packing-ring or washer 29 is interposed between said parts, and for convenience of manipulation the end wall is'hinged to the body of the vessel, as indicated at 30. 31, 32, andl 33 designate a series of pipes affording communication between the feederand the keeper, these several pipes being arranged at diier- IIO ent heights, so as to severally discharge at -points above the several series of product-receptacles 35, supported upon the several '31 32 33 is provided with a shelves 18of the keeper.

be removed in order to introduce and remove the product-receptacles conveniently. ,In addition to the liquid-pipes 31 to 3,3 a pipe 37 is arranged'to form communication between the upper end of the keeper and the pipe 11, this pipe being provided 38 and, desirably, with Va thermometer 39, whereby the temperature within the keeper is indicated, it being understood .that that portion of the pipe 37 withwhichthe thermometer connects is in open communication with the interior of the keeper. The lower chamber 423 of the keeper, which for convenience 4I Will hereinafter designate the heating and cooling chamber,is provided with an'inlet-pipe 40, through which either water or steam may be admit-ted to cool or heat said I chamber, as maybe required, and with an outlet-pipe41, both the inlet-pipe 40 and the outlet-pipe 41 being provided with suitable controlling-valves, as 4243, respectively.

Describing now more particularly the cirt culating-pipe connections whereby water or -other heating or cooling medium maybe cir-` 3- culated througb'the hollowshelves 18, hereinbefore referred to, 44 45 designate risers communicating at their lower ends with the opposite sides'of the -lower chamber 23 and extending rthence upwardly adjacent to the also so constructed outer -wall of the keeper and each provided at points opposite the several shelves with inleading branches 46, .which extend through the side wallsofthekeeper and are connect- ,ed with corresponding. nipples 47, formed .upon the hollow shelves by means of suitable unions 48, the joints thus formed being suitably packed to prevent leakage and being and assembled that the shelves may be tilted upon their pivotal axes thus formed into vertical position. The shelves are held in' horizontal position by means of frictionaljengagement with their The object of 18 as to permit them to be moved into vertical position 4is to enable the receptacles containing the and removed food products to be inserted without removing the shelves. e

50 designates a plurality of distributingreceptacles, for convenience of description hereinafter termed distributers, two for each shelf, said distributers being provided with a plurality of open troughs or channels 51', severally leading 'to the respectivereceptacles constituting each set, and with a main channel 51, which lis adapted to be brought into register with the inlet end of its respective supply-pipe leading infrom the feeder.

In order that the cans or other receptacles which contain the foQd product undergoing treatment may be submerged, as hereinafter described,each set of receptacles resting upon tate the insertion with a controlling-valve an individual shelf is inclosed in an outer surrounding receptacle or pan 52, whlch is provided with side walls rising some distance above the tops of thefood-receptacles,so that the inclosing receptacle or pan may be. filled with liquid, so as 'to completely submerge the food-receptacles. Preferably, also, to faciliand removal of food products thepau-shaped receptacles will be made semicircular and arranged in pairs upon each shelf. l r

It becomes' necessary from time to time to admit liquid to the feeder through the pipe 10' thereof, and it will be understood lfhatif the liquid be thus admitted the partial vacu-l um obtaining within the system will cause the liquid to rise and tend to iow out through the communicating pipe 11 toward the eX- hauster. This tendency exists, however, only during the ad mission of the liquid and ceases as soon as the inlet-pipe is closed. In order to prevent the liquid from thus-escaping from the feeder, I provide a check-valve in the upper end thereof arranged to control the communicating pipe 11, said check valve comprising a cylindrie valve chamber 53, forming an extension of the upper end-of the feeder and communicating with the latter through a .to communicate with the upper or opposite side of said chamber, as best indicated in Fig. 4. Upon the end of said pipe 11, which projects slightly vwithin the top wall ot' the valve-chamber, is mounted a xed cu`p-shaped ,disk 55, apertured at its center to regi-ster with the aperture of thesupportingpip-e, and below said disk 55 is loosely arranged asimilarly-shaped concavo-convex disk 56, imperforate at thexed disk, so as to seal the end of the pipe 11A when raised by the upward rush of the iiuid. The disk 56 is confined in position by means of the cylindric side walls of the valve-chamber, which hold it against lateral displacement, while permitting it to rise and fall a short distance, and in order to alford suitable passages for air or vapor past said valve-disk when in its lower or open position it is provided at its periphery with a plurality of nqtches or apertures 57.

In carrying out my improved process by the use of the apparatus thus far described` lI proceed as follows: Having .arranged the several receptaclescontaining the product to be treated within the keeper upon the several shelves, closed the keeper securely, and

supplied the feeder with the fluid with whichn it is proposed to submerge the product-receptacles before sealing the latter, communication between the exhauster andthe feeder and keeper is shut off by closing the controlling-valves 13 and 38 and steam admitted to the exhauster thropgh pipe 11to lill the latter. Allfof the communicating pipes of the exhauster are now closed, and the exhauster is drenched' with cold water vto condense the steam therein, thus creatiuga port 54, the pipe 11 being arranged f IIO substantially' perfect vacuum, after which the valves 13, controlling the inlet to the feeder, and valve 38, controlling inlet to the keeper, are opened, as well, also, as the valve 12, thus permitting the exhausting action of the exhauster to partially exhaust the remainder of the apparatus. As soon as the pressure has become y equalized between the several receptacles I again shut off communication between the exhauster andfeeder and keeper, open the `valves to readmit steam to the exhauster, as

before, then shut 0E the steam and condense, as in the first instance, and again open communication between the-exhauster and other I repeat these several steps un-v receptacles. til the vacuum-gage of the exhauster indicates that a comparatively perfect-vacuum obtains throughout the system. After the requisite vacuum has been obtained, assuming that the product to be treated is of a character which readily gives up the air and gases contained therein, I apply heat to bring about the boiling by passing either water or steam through the lower chamber 23 of the keeper and through the hollow supports or shelves upon which the food product is .sup-

- ported, which communicate with said chamber 23 through the risers, as hereiubefore described. It will be obvious that by reason of the arrangement of the communicating pipes a-nd risers whatever heating medium is admitted to the lower chamber will rise and circulate through the hollow supports, so that the food-receptacles resting therein lwill be warmed uniformly, the heating medium-as, for example, warm waterbeing permitted to iiow-out through the discharge-pipe 41 of the keeper :after having circulated therethrough. Avery moderate degree of heat suffices to raise the food product to a boiling temperature 'in vacuo, this temperature being always less than 140 Fahrenheit, and

the boiling acts to eectuallyliberate and.

16 indicates that suiiicient liquid has been admitted to lill the food-receptacles and the receptacle or-basket within which the latter are inclosed so as to completely submerge the food-receptacles. `It is obvious that previous to the warming vof the food materials if .any

valve between feeder and keeper be opened.

the fluid contained in the former and which has been resting 'in vacuo subject to a gradual elimination of its containedair will flow downward by hydrostatic pressure of the stress of gravity and supply the food-receptacles with the amount required at this stage of the process; but after the warming of the materials 'in lvacuo, they being partially submerged and with their surrounding fluid -in a state of ebullition, the vacuum-space, therefore prac- .tically pressureless, will become faintly saturated with the ascending vapors,lwhich will be drawn toward the exhauster, (the latter being open thereto,) but will not drift toward the feeder. In this case the vacuum within vthe feeder will 4remain undeteriorated and the fluid therein will refuse to fiow dowr ward, being withheld by the slightest accumulated pressure of vapor within the keeper. In order to secure the downward flow of the fluid as desired and completely ill and submerge the food-receptacles, as described, the valve communicating with the exhauster is closed, leaving feeder and exhaustei` in'full communcation as to their vacuum-spaces. It is necessary to allow several minutes for the equalization of conditions between the two, the feeder in the meantime acting in place of the exhaus'ter and drawing vapor from the keeper, after which the operation of the law of hydrostatic pressure or gravity, which has been in suspense, will again become operativefand the iiuid flow again freely and abundantly. In this connection it is to be noted that the liquid from the feeder is permitted to flow in through the pipe 31-and distributer connected therewith slowly, and in thus trickling through the open passages exposed to the vacuum the liquid itself all becomes very thoroughly exhausted of any'air or gases which may remain therein. Having thus filled the uppermost series of receptacles, I close the valve of the pipe 3 1 and proceed in precisely the same manner with the next succeding lower set of receptacles, and so on until all of the product-receptacles'have been flooded or submerged. The keeper is now opened by removing its upper end closure and the several series of receptacles liftedout carefully, so as to not expose the mouths of the submerged prod uct-receptacles, and the stoppers or other sealing devices applied while the receptacle still remains submerged. In this way I absolutelyprevent access of air and contaminating germs to the treated product,

IOO

and when properly sealed the product will remain in a state of perfect preservation indefinitely. l s

' In carrying out the process of preparing products which are of a more or less viscous character or are otherwise of such character as to retard the discharge of the air and the gases therefrom under vacuum-pressure or in treating such food products as from their nature are liable to rapid deterioration I proceed as before until the required vacuum has been obtained in the apparatus, and then instead of immediately applying heat I Iirstcirculate through the hollow supports of the keeper a cooling medium, such as cold water, thereby reducing the temperature to a point sufficiently low to prevent the development of germs, and I retain this low temperature long enough to permit the vacuum-pressure to act effectively in drawing out or extracting the air and gases. After this has been accomplished I apply the heat rapidly and conclude the process as before.

It will be understood, of course, that the process is also applicable to the treatment of products Whichl are either fluid or semiuid in their nature, and in carrying out the process under such condition the several steps will be substantially the same as hereinbefore described, except thatinstead of placing the product in the receptacles Within the keeper in the first instance the product will be first placed in the feeder and fed from the latter into the receptacles within the keeper in precisely the same manner as is the liquid in the case of solid or semisolid products. It is to be noted in this connection that the vacuum obtainingr Within the apparatus exerts a strongevaporative effect upon the product, and by so regulating the flow of liquid or liquid product `from the feeder to the keeper that the transfer takes place slowly I may evaporate and therefore condense to any reasonable extent found desirable, it being understood that the heat supplied in the meantime aids materially in producing this eect.

It may also be explained that my improved process is adapted for preparing for keeping certain food products which do not require to be hermetically sealed after they have been treated. For example, certain meat products maybe subjected to the vacuum treatment constituting the first part of the process, and the liquid which is added to such products during the latter part of the process may be of a character Which will in itself impregnate and suficiently eect the curing of the product to cause it to keep indefinitely'without being hermetically sealed.

I claim as my invention- 1. The improvement in the art of preparing food products which consists in first subjecting said products to the action of a vacuum within a hermetical inclosure, next changing the temperature of said products While u vacuo, then submerging the food products in liquid While still tu vacuo andvfinally sealing beneath the submerging medium.

2. The improvement in the art of preparing food products which consists 'in first subjecting said products to the action of a vacuum within a hermetical inclosure, next raising the temperature of said products to bring about boiling 'in vacuo, at a temperature below cooking, next submerging the food products` in liquid while 11n vacuo and finally removing from the vacuum and sealing beneath the submerging medium.

3. The improvement in the art of preparing food products which consists in first subjecting said products to the action of a vacuum within a hermetical inclosure and at a relatively loW temparatu re, next raising the ternperature of the food products, and boiling u vacuo, then submerging the food products in liquid While in vacuo and finally removing from the vacuum and sealing beneath the submerging medium..

it. The improvement in the art of preparing food products, which consists in subjecting said products and a separately-contained auxiliary liquid to the action of a vacuum within a hermetical inclosure, next raising the temperature of the product and boiling u vacuo, then flowing the liquid over the product to submerge the latter While in vacuo and finally removing from the vacuum and sealing beneath the submerging medium.

AMANDA T. J GINES. Witnesses: A*

ALBERT` GRAVES,`

FREDERICK C. GOODWIN. 

